October 14, 2015

What’s in the box this week?

Standard Shares include

  • Little Gems – Salad idea! Purée 1 3/4 cups feta, 1 c yogurt, 1 tsp ground cumin, 1 tsp llemon zest, and 1 small clove chopped garlic in a food processor until smooth. Transfer to a medium bowl. Season to taste with salt and pepper.  Toast 1 tsp cumin seeds in a small skillet over medium heat, stirring until seeds are aromatic and slightly darker in color, 3-4 minutes. Let cool; set aside.  Toss 1.5 lbs lettuce in a large bowl with enough dressing to coat. Season salad with salt and pepper. Garnish with cumin seeds, 2 tbsp fresh oregano, and 1/2 cup feta.

  • Curly Kale – For a simple salad, top fresh, washed kale leaves with blueberries and your favorite dressing. Add apples for sweetness and walnuts, too!

  • Rainbow Chard - The star of this week’s recipe!

  • Broccoleaf – The leaves from the broccoli plant have previously been plucked off and discarded, but it turns out that they're actually sweet-tasting, with a sugar-snap-pea-like flavor, and are an excellent source of calcium, folate, vitamin C and the other vitamins and minerals you typically find in broccoli.

  • Zucchini - Cook ‘em low and slow - Cut zukes into large pieces roughly the same size. Using your hands or a pair of tongs, toss vegetables, garlic, olive oil, and red pepper flakes, if using, in a large Dutch oven to combine; season aggressively with salt and toss again. Place pot over lowest possible heat and cover. Cook until vegetables are collapsed and very tender, checking and stirring gently every half hour or so (they’ll become more delicate as they cook), 1½–2 hours. Season with salt and serve hot or at room temperature.

  • Eggplant – For honey-roasted eggplant, preheat oven to 4250F. Toss halved eggplants with halved fresh green Thai chiles, ¼ c honey, and 2 tbsp olive oil to coat.  Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.




Vegetable Forecast
Little Gem & Rhazes Lettuce, Broccoli, Kale, Chard, Eggplant







You may have noticed the seasons changing in your produce as well as your egg yolks.  What our hens eat, combined with the day length, has a strong effect on the color of their egg yolks.  Most commercial hens eat corn, soy, and wheat every single day of their lives, leading to the same looking eggs day after day.  Part of the pleasure of eating pasture-raised eggs is the change in color that comes from the change in their pasture.  A normal egg yolk can vary dramatically in color from yellow to orange, even hues of red or green.

While deep orange egg yolks can be really neat to see, the truth is that a deeper-colored yolk does not necessarily equate with a more nutritious egg.  There is much a producer can do to manipulate the color of an egg yolk.  Instead of focusing on what color makes our members feel good, we focus on keeping our hens feeling good, and allow the seasonal variability of nature to shine through.  Right now, our hens are foraging through the previous gypsy pepper field, and you can catch a glimpse of those ripe red peppers in their yolks.  Enjoy this season it while it lasts!






Wheatberries with Swiss Chard and Pomegranate Molasses (Serves 4)



Another delicious dish from the imitable Yottam Ottolenghi and his cookbook Jerusalem, this is a surefire hit recommended by one of our CSA members!  If you are looking for a sub for the pomegranate molasses, a mix of honey and lemon or honey and balsamic would likely work to mimic its combo of sweet and tart.  Enjoy!



  • 1 13 lb chard

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter

  • 2 large leeks, green and pale green parts, thinly sliced

  • 2 tbsp light brown sugar

  • 3 tbsp pomegranate molasses

  • 1 14 c wheat berries

  • 2 c chicken or veggie stock

  • salt & fresh ground pepper

  • Greek yogurt, to serve



Separate the chard's stalks from the leaves, and slice the stalks into 3/8 inch slices.


Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.

Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.

Remove from heat, and do a taste test to check whether more salt, pepper and molasses is needed.



Pics of the Week



Hens being moved into the gypsy pepper field.

The same pepper field, 10 days later.  Poultry power at work.